Honey Oatmeal Bread

This recipe comes from an old family friend, Nancy Clark, in California. I don't remember her well, but she was a good friend of Mom's. I do know however, that this bread is delicious! I have been making it for years, and I love it even more every time I smell it baking in my oven.

I also noticed that we certainly have a sweet tooth (or a few hundred teeth) in this family, and that the last 8 posts have been desserts... so I thought I would really mix things up by throwing a curve ball and giving you a bread recipe! The sweetness in this bread actually comes from the honey, which is a healthier alternative to sugar.

Honey Oatmeal Bread

2 Cups Boiling Water

1/2 Cup Honey

2 TBSP Butter

2 tsp. Salt

1 Cup Oatmeal {quick or regular}

1 TBSP Yeast, or 1 Packet

1/4 Cup Lukewarm Water

4-5 Cups Flour {I do half white, half wheat}

In the bowl of an electric mixer, stir together boiling water, honey, butter, salt,and oats. Let stand 1 hour. About 45 minutes later, dissolve your yeast in 1/4 cup lukewarm water {you can put a drop of honey in to feed the yeast}. When yeast has bubbled and about doubled in size, add to oat mixture and gently stir.

Using dough hook, start adding your flour, one cup at a time. If dough is too sticky, add a little more flour and work in by hand. Pour a little vegetable oil over dough ball and turn to coat. Cover with towel and let rise until double in bulk - about 1 hour.

Shape into 2 loaves and place in greased bread pans. Cover and let rise to about double again. Bake for 40-50 minutes in a 350 degree oven. Tops should be browned and sound hollow when rapped with knuckle. Remove from pans to wire rack. Coat tops with a little butter and sprinkle a few oats on top, or brush with honey. Cool on racks... but also really yummy served warm!

{I love using this bread for toast and spreading a thin layer of peanut butter on it. Delish!}